Chimichurri Double Beef Rump & Roast Veggies
with Cucumber Salad
- Sulphites
- Eggs
- Eggs
- Milk
- May contain traces of allergens
- Cashew
- Walnut
- Almond
- Macadamia
Tasty chimichurri beef rump, check, a bountiful veggie bowl, check and one hungry chef? Check. Add this one to your HF repertoire. We know you'll want to make this one over and over again! *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*
Ingredients
2
carrot
1
zucchini
2 packet
beef rump
1 packet
chimichurri sauce
(Contains: Sulphites; May be present: Eggs, Milk, Cashew, Walnut, Almond, Macadamia.)
1 packet
mayonnaise
(Contains: Eggs;)
1 bag
mixed salad leaves
1
cucumber
Not included in your delivery
olive oil
1 drizzle
balsamic vinegar
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and zucchini into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes. Allow veggies to cool slightly after roasting.
• Meanwhile, cut cucumber into half-moons. • In a small bowl, combine chimichurri sauce and mayonnaise.
• Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened.
TIP: Pounding the beef ensures that it's extra tender once cooked.
• When the veggies have 10 minutes cook time remaining, heat a large frying pan over high heat a drizzle of olive oil. Season beef with salt and pepper. • When oil is hot, cook beef, turning, for 3-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.
TIP: Cook beef rump in batches for best results.
• While the beef is resting, add cucumber, mixed salad leaves and a drizzle of vinegar and olive oil to the tray with the roast veggies. Toss to combine and season to taste.
• Slice beef rump. Drizzle over chimichurri mayo. • Divide roast veggies, cucumber salad and beef rump between plates to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The chimichurri mayo was a hit, with many praising its delicious taste and clever combination.
- Ease of prep: Simple and easy to make, though some found it took longer than expected to get the meal on the table.
- Suggestions: Several suggested adding more roast veggies like potatoes or cauliflower instead of salad leaves for a heartier meal.
- Portions: Many felt the meal needed more meat to comfortably serve the stated number of people.
- Meat quality: While some enjoyed tender beef, others found it tough; tenderising as suggested in the recipe helps improve texture.
